Crusts of Pineapple, Apricot Sauce

Cut from cooked savarin some slices three-eighths of an inch thick; from these remove some rounds three inches in diameter; divide these in two through the center and notch them on their convex side. Arrange these slices shaped like cocks'-combs on a baking sheet, dredge them over with sugar, and glaze in a brisk oven; cover them on the unglazed side with strawberry marmalade strained through a sieve, and lay on each one a fine slice of preserved pineapple; decorate the borders of the crusts reaching out beyond the pineapple with angelica lozenges and candied cherries cut in four, then dress them on a dish in a circle, one overlapping the other. Fill the hollow of the circle with candied fruits cut in dice, such as apricots, pears, greengages, green almonds, candied cherries, orange peel and angelica, the whole washed in warm water, and then mingled with apricot marmalade (No. 3675) flavored with kirsch; heat the dish after it is dressed in the oven for ten minutes. Serve an apricot kirsch sauce (No. 3001) separately.